These Double Chocolate Banana Muffins are BURSTING with chocolate flavour! They are moist, soft and light, and taste absolutely delectable! They’re also vegan, gluten free and healthier than your typical muffins!
Fun fact: These double chocolate banana muffins (what a mouthful) will surprise you. It’ll be a pretty awesome surprise too – filled with “wait, these are vegan?” and “wait, these are gluten too?!“. The answers are still yes and yes. These babies took quite a few recipe testing, but the results are definitely worth it. Soft, moist, light and fluffy are only a few words to describe these muffins. 10 minutes of prep time is all it takes to get these into the oven, and onto your plate.
By the way, I hope you had a great Valentine’s Day! I’m very aware that these would have been perfect, but I’ve been nursing a flu. The Mr. had it first (poor thing), passed it on to me the second he picked me up from the airport, and I’ve been a mini prisoner ever since. It’s been a while since I’ve been sick, and it still isn’t any fun. The Mr. ordered in fun, dessert, and a movie and we enjoyed Valentine’s from the comfort of our living room.
Pretty perfect celebration for me, minus the flu of course. Also, I had these chocolate banana muffins to celebrate it too.
After just a bit of recipe testing, lots of ripe bananas, and taking bits and pieces from my gluten free banana bread, these babies were born. I’ve completely transformed that recipe, which was already healthy, to make these even better. Lots of delicious chocolate flavour, and surprisingly, the banana flavour is pretty subtle. According to the Mr. it went from banana ??????? to oh, banana!???? Full disclosure, these questionable emoji choices are all my own, yes, I’m a total weirdo.
Anyway, this is perfect if you aren’t too big on banana flavour because you really have to search for it, and even better if you’re a choco-holic like I am. One bite of these chocolate banana muffins, and you’ll definitely be hooked. Perfect way to use up all those super ripe bananas in your home that’ll guarantee everyone will eat them.
If you try these Double Chocolate Banana Muffins please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Preheat the oven to 350 degrees. Prepare a muffin tin or line with cupcake liners. If preparing the actual tin, using parchment paper, rub the insides of a muffin tin holders lightly with coconut oil, then sift cocoa powder over to coat insides and shake off the excess in and on top of the tin. So essentially, flouring and buttering like you would a cake pan. Set aside.
In a small bowl, whisk the flour mix, baking powder, baking soda, xanthan gum, sea salt and cocoa powder to combine.
In a medium bowl, add the flax eggs, maple syrup and the coconut oil. Whisk together for about 1 minute until incorporated. Add the vanilla extract/bean, the mashed bananas and the almond milk. Mix together for about 1 minute until bananas are completely incorporated. Add the dry ingredients to the wet and mix again, scraping the sides and ensuring everything is combined. Do not over mix.
Fold in the chocolate chips. The batter should be very thick.
Spoon the batter into the muffin tin holders. I like to do 10 larger muffins, but you could also do 12 normal sized muffins. Add a few extra chocolate chips on top if you'd like, it makes them prettier!
Bake the muffins for 20 to 23 minutes. I've done both times and prefer 23 minutes. Remove from oven and let cool for 5 minutes, then using a butter knife or a toothpick, slide around the edges of the muffins and remove. Place on a cooling rack to cool completely. Enjoy!
These muffins are vegan and gluten free.
*The calorie count will all depend on the type of chocolate chips you use. Dark chocolate is lowest in calories, and using stevia sweetened such as Lily’s Dark Chocolate Baking Chips will be the best choice, for example. You can also reduce to 1/2 cup chocolate chips if you’d like.
TO STORE Store these muffins in an airtight Tupperware container. They should last at least 4 days on your counter top before they begin to get harder.